Filini strudel with green asparagus, goat ricotta cheese and Fossa cheese velouté. Try this recipe for 'Pasta di Aldo' and make it with our best products.
Recipe categories
Difficulty
Preparation time
15 minutes
Cooking time
40minutes
Nutrition table
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Ingredients
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00 flour (for the brisèe pastry)
Value
250 g
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Soft butter (for the brisèe pastry)
Value
100 g
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Whole eggs
Value
100 g
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Salt
Value
1 g
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00 flour (for the pecorino velouté)
Value
10 g
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Butter (for the pecorino cream sauce)
Value
10 g
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Whole milk
Value
100 g
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Fresh cream
Value
100 g
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Pecorino di fossa cheese
Value
100 g
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Chives
Value
10 g
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Toasted pine nuts (for presentation)
Value
20 g
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Evo Oil
Value
50 g
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Spring onion
Value
80 g
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Boiled green asparagus
Value
100 g
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Boiled white asparagus
Value
100 g
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Concassé tomato
Value
100 g
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Toasted pine nuts (for the filling)
Value
50 g
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Goat's cheese
Value
130 g
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Aged Pecorino
Value
50 g
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Melted butter for brushing
Value
60 g
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Egg yolk
Value
20 g
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Fresh cream (for the filling)
Value
40 g
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Egg Filini
Value
320 g
Title
Preparation steps:
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Preparation steps template
Short
Preparation steps
Description
Work 100 g soft butter with the eggs and salt. Add 250 g 00 flour and knead until smooth and homogenous.
Description
Cover with cling film and leave to rest for 6 hours in the refrigerator.
Description
In a large pot, cook the filini for 4 minutes in plenty of salted water. Drain them, cool them in cold water and allow them to drain completely.
Description
Cut the asparagus into fine diamond shapes, keeping the tips aside for decoration. In a frying pan, wilt the spring onion. Add the asparagus, season with salt and pepper. Let it dry out over a moderate heat.
Description
Transfer the filini into a large bowl, add the asparagus, concassé tomato, pine nuts, ricotta and pecorino.
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Roll out the dough to form a 35 x 25 cm rectangle. Brush with 60 g of melted butter and place the filling in the centre. Roll it up, removing any excess dough. Close the strudel and brush it with beaten egg yolk and cream.
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Bake in a ventilated oven at 180°C for 30 minutes.
Description
For the pecorino cream sauce, melt the butter in a saucepan with the flour. Add the warmed milk and cream, bring to the boil for 2 minutes. moderate. Emulsify the cream with grated pecorino cheese.
Description
Let the strudel cool and cut it into slices. Serve on individual plates with a spoonful of the pecorino velouté, the chopped chives, 20 g of toasted pine nuts and the asparagus tips.
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Ingredients for 4 people: